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Ingredients Jump to Instructions ↓

  1. 3 (13 1/2 ounce) cans low-sodium low-fat chicken broth

  2. 1 (13 1/2 ounce) can coconut milk (regular, not lite)

  3. 2 stalks lemongrass , sliced in large pieces

  4. 2 tablespoons fish sauce

  5. 1 tablespoon shrimp paste (use anchovy paste as a substitute)

  6. 1 tablespoon low sodium soy sauce

  7. 1 tablespoon white vinegar

  8. 3 limes, zest of

  9. 3 limes, juice of

  10. 3 serrano chili peppers , chopped

  11. 2 tablespoons ginger , julienned in fine,short

  12. 1/4 inch strips

  13. 4 cloves garlic , thinly sliced

  14. 2 tablespoons brown sugar

  15. 2 boneless skinless chicken breasts , cubed in very small pieces

  16. 8 ounces white mushrooms , sliced

  17. 1 bunch bok choy , chopped

  18. 2 Tomatoes , diced

  19. 6 ounces bean thread noodles , presoaked in hot water

  20. 1 cup fresh cilantro , chopped (leave the stems in!)

  21. 1 -2 tablespoon lime juice , to taste (probably)

Instructions Jump to Ingredients ↑

  1. In 4qt or larger, heavy-bottomed pot, begin heating chicken broth and coconut milk on low-medium heat.

  2. Add the other ingredients for the broth, down through the brown sugar, as you prepare them.

  3. Bring broth to a slow simmer; never allow it to reach a rolling boil, and do not cover it at any time during cooking.

  4. When broth is simmering, begin adding remaining ingredients starting with the chicken, as you prepare them in the order listed, stirring regularly.

  5. Make sure the chicken is fully cooked by the time you add the cilantro--if you cube the chicken finely enough and use a normal length of time preparing the vegetables, this should not be an issue, but allow it to simmer a few extra minutes if necessary before adding the cilantro.

  6. About a minute after adding the cilantro, taste the soup and add some additional lime juice as desired to punch up the flavor (maybe 1-2 T--don't overdo it!).

  7. Serve immediately.

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